WHAT IS PI­CANHA?

Pi­canha (pro­nounced pee CON ya) is ex­tremely pop­u­lar in Brazil, where it’s the cut of choice for meat-lovers.

The cut is the top end of the rump, called the cap, and the se­cret to its great flavour is the gen­er­ous layer of fat, so don’t re­move or trim it. If you fry or braai pi­canha fat-side down, it will never be dry.

Be­cause the mus­cle in that area does not do very much work, pi­canha is as ten­der as fil­let but with all the flavour of rump.